Pasta & Risotto
Baked Lasagne with Salmon, Tomatoes and Bechamel
Italian lasagne is one of the most popular Mediterranean specialities, and it is easy to make at home. In this variation, you prepare a bechamel from flour, butter and milk and layer blanched tomatoes, salmon and fresh basil between the pasta sheets. The inspiration comes from chef Marcel Ihnačák, who gave classic Bolognese lasagne a fish twist. You can also layer the lasagne sheets with other ingredients – such as spinach and chicken or whatever you have in the fridge.
Prep: 1 h 30 min
Servings: 8
Energy: 55 kcal per serving
Method
01.
Melt the butter in a saucepan. Add the finely chopped white parts of the spring onions and the garlic cloves, season with salt and pepper and fry until golden. Then add the flour, fry briefly, pour in…
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